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Author Notes: This recipe is pretty indicative of how I've been cooking the past six months, which is meh, not really. Thank God for salads that require minimal effort! Pair this with a roast chicken from Whole Foods, or a quick swordfish steak from the grill, and you've got an oven-free, low-hassle summer dinner. - meredithhimelfarb

Serves 4

1 Zucchini, thinly sliced in a mandoline or julienned lengthwise

1 Yellow squash, thinly sliced in a mandoline or julienned lengthwise

12ounces Green beans or haricot vert

3/4cup Crumbled feta

2tablespoons Tightly packed parsley

1tablespoon Lemon zest

1 Lemon juice

2teaspoons Cloves garlic, minced

3 tablespoons Olive oil

1teaspoon White wine vinegar

1/4teaspoon Crushed red pepper flakes

Kosher salt & pepper

1/2cup Sliced cherry tomatoes {optional}

Prepare an ice bath with cold water and ice cubes in a large bowl, and bring a pot of salted water to a boil. Once the water is boiling, blanch the green beans for two minutes. Immediately remove the beans from the pot and submerge them in the ice bath until cool. Remove them from the ice bath and path dry. Place in a large mixing bowl and set aside.

Add the sliced zucchini, squash, feta and cherry tomatoes {if using] to the mixing bowl. In a food processor, add the olive oil, white wine vinegar, parsley, lemon zest, and minced garlic. Season with salt, pepper, and stir in the red pepper flakes. {Note, this dressing is pretty dense. That's intentional. Zucchini and squash carry a lot of moisture.}

Pour the dressing over the vegetables. Toss all veggies are nicely coated in dressing. Sprinkle with any additional lemon zest and parsley, season with any additional salt and pepper to taste, and serve.